This sandwich shows how just one special additionāhere, a delicious spreadācan make a big difference. The spread could also be served with crackers or crostini (page 365) or as a dip for cruditĆ©s (page 52).
Recipe information
Yield
serves 4
Ingredients
8 thick slices country bread
Artichoke-Basil Spread (recipe below)
4 ounces fontina cheese, thinly sliced
1/2 bunch spinach, trimmed, washed well, and dried
4 ounces hard salami, thinly sliced
Artichoke-Basil Spread
1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1/4 cup fresh basil leaves, coarsely chopped
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
(makes 1 cup)
Preparation
Step 1
Dividing evenly, top each slice of bread with artichoke-basil spread; layer half the bread slices with cheese, spinach, and salami. Top with the remaining bread, and serve.
Artichoke-Basil Spread
Step 2
In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse just to combine. Spread can be refrigerated up to 3 days in an airtight container.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright Ā© 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazineĀs editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
